Chicken tagine with lemons, olives & pomegranates

BBC Good Food - - Inside -

This one-pot won­der has so much flavour and per­son­al­ity. It’s warm and com­fort­ing, yet ex­otic with the heady flavours of Morocco. It some­how says sum­mer and au­tumn in one bite – the per­fect dish for the chang­ing sea­sons. Cassie Best, se­nior food ed­i­tor

SERVES 4-5 PREP 10 mins COOK 1 hr 30 mins EASY G

2 tbsp olive oil

8 chicken thighs

1 onion, chopped

2 gar­lic cloves

2 tbsp Moroccan spice mix

1 large or 2 small pre­served lemons, skin only, finely chopped (or make your own, see right)

2 fat toma­toes, chopped

1 chicken stock cube

1 tbsp honey

1 tbsp red wine vine­gar hand­ful olives

1 small lemon, 1/2 very thinly sliced 1/2 pome­gran­ate, seeds only 100g feta, crum­bled small bunch mint, leaves only cous­cous, to serve 1 Heat 1 tbsp oil in a wide, shal­low casse­role dish or oven­proof pan. Sea­son the chicken and cook, skin-side down, for 8-10 mins, un­til crispy. Flip over and cook for an­other 5 mins. Trans­fer to a plate. Heat oven to 170C/150C fan/gas 3. 2 Add the rest of the oil and the onion to the pan. Stir for a few mins, then add the gar­lic and Moroccan spice mix. Stir, scrap­ing any bits of onions and chicken from the bot­tom, un­til the spices smell fra­grant. Add the pre­served lemon, toma­toes, stock cube, honey, vine­gar and 750ml wa­ter. Bring to the boil, then place the chicken on top. Cover with a lid or foil and trans­fer to the oven for 1 hr.

3 Un­cover, place the olives and lemon slices on top and driz­zle the lemons with a lit­tle oil. Re­turn to the oven for 20 mins, or un­til the sauce has re­duced a lit­tle (you can do this on the hob if you’re short on time). Check the sea­son­ing, adding a squeeze of lemon, more honey or salt if you think it needs it. Scat­ter over the pome­gran­ate seeds, feta and mint, and serve with cous­cous.

GOOD TO KNOW 1 of 5-a-day

PER SERV­ING (4) 483 kcals • fat 32g • sat­u­rates 10g • carbs 14g • su­gars 11g • fi­bre 3g • pro­tein 33g • salt 1.8g

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